This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Individuals with this qualification may have titles including chef patissier or chef de partie and are able to perform roles such as:
Supervising the pastry kitchen in a large hotel Supervising the pastry kitchen in a catering operation Supervising a small patisserie Work would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including:
Patisseries Restaurants Hotels Catering operations Clubs Pubs Cafes Coffee shops